1/4 lb. butter
1/4 c. finely chopped shallots or scallions
1/2 c. flour
2 c. fish stock
1 lb. shrimp, cooked, peeled, and finely chopped
1/2 c. finely chopped mushrooms
1/2 tsp. salt
Few grains cayenne
1 (3 lb.) bluefish, dressed and split with backbone removed
Parsley

Saute the shallots in the butter over low heat. Do not brown. Stir in the flour and then the fish stock, simmer about 5 minutes and add the shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened.

Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce. Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400 degree oven about half an hour, or until flesh flakes when fork-tested.

Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs. 4 servings.

If a lean fish is substituted (pollock, red snapper, haddock, cod, etc.) fish should be brushed generously with oil before baking.